Trinidad and Tobago Callaloo

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: green chili

Jalapeño offers heat with more availability.

callaloo leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and nutritious.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

Heat 3 tablespoons of canola oil in a pressure cooker pot until hot enough to coat the bottom.

Add 4 cloves of pounded garlic and cook until fragrant, ensuring it doesn't burn.

Add 2 tablespoons of freshly chopped seasoning (shadow benny, garlic, ginger, onion, tomato, peppers) and toss in the oil.

Add chopped pumpkin and okra to the pot, ensuring they are well coated with oil.

Add the first bundle of washed callaloo to the pot, followed by the second bundle after the first has wilted slightly.

Pour in 1 mug of coconut milk and stir to combine.

Add a little water to cover the leaves, being careful not to drown them, as callaloo doesn't take long to cook.

Season with a little coarse salt and a small amount of brown sugar to enhance flavor, ensuring it doesn't taste sweet.

Add about 2.5-3 packets of Maggi all-purpose seasoning and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary